Canning cucumbers for the cold season has long become a tradition. Typically, you want cucumbers to be crispy, which requires tannins. The leaves used are oak, horseradish and cherry. But you can limit yourself to just horseradish, and if you add tarragon along with other aromatic herbs, then the cucumbers acquire the most wonderful taste.

For pickling, we will need cucumbers of any ground variety, the main thing is that they are fresh. That is, you need to choose cucumbers that are dense and preferably dark in color, which will not be soft when pressed at the base. It is better to take the same cucumbers if you plan to prepare cucumbers without vinegar for the winter.

Crispy cucumbers for the winter without sterilization ingredients

• Cucumbers – 4 kilograms (more is possible);
• Leaves of cherry, walnut, black currant, dill stalks with umbrellas;
• peppercorns;
• hot peppers(1 per jar);
• tarragon, horseradish root (namely the root, not the leaves);
• garlic;
• Salt – 100 grams per jar;
• Filtered water.

  Preparation of crispy cucumbers for the winter without sterilization

  Wash the cucumbers well and place them in prepared jars. It is recommended to use 3 liter containers. We lay it from below large cucumbers, smaller on top. Season the vegetables with the spices indicated in the list of ingredients. The horseradish root needs to be chopped as desired, and the garlic should be finely chopped.

  Next, prepare the brine. To do this, pour as much water as will fit into a jar already filled with cucumbers and seasonings, then pour it out and dissolve 100 grams of salt in the resulting volume. The salt must be completely dissolved and the liquid returned to the jar. We do this with all the jars, since each of them will have a different volume of emptiness.

  Then we put each jar in a deep plate so that during fermentation the water does not flood the kitchen. The next day, caps of foam should form on the surface of each jar, which means that fermentation is proceeding normally. So we keep the cucumbers for 2-3 days, and if the foam no longer forms and the bubbles in the jar do not rise to the top, then the process is over and you can start rolling.

  Drain the resulting solution, boil it, pour it back into the jar and leave for 10 minutes. Then we repeat again: drain - boil - leave for 10 minutes. In parallel with this, you can boil the lids with which we will bury the jars, because they must be sterile. Before pouring the prepared brine into a jar, add 2-3 cloves of garlic to it.

  We turn the rolled containers upside down, and you don’t have to wrap them. The brine will be cloudy, but after 2-3 days the cloudiness will disappear.

  • Korean cucumbers for the winter
  • Cucumbers with mustard for the winter
  • Lightly salted cucumbers for the winter
  • Crispy cucumbers for the winter

  Recipe for crispy pickled cucumbers for the winter without sterilization

  cooking method

  The first thing to do is soak the cucumbers in water for 4-6 hours. Prepare 4 3-liter jars: sterilize. Also boil the lids.

  Peel the garlic. Wash bell pepper, remove the stalks and seeds. Cut each pepper into 4 slices lengthwise. Wash and peel the carrots, cut into several large pieces.

  For each three liter jar put: 3 dill inflorescences, 3 cloves of garlic, 4 currant leaves, 4 cherry leaves, 4 bell peppers, 1 chopped carrot. Then we fill the jars with cucumbers.

  Boil water in a large saucepan and pour it into jars. Cover with lids and let sit for 3 minutes, then drain the water back into the pan. Place it on the stove and bring it to a boil again.

  At this time, put in each jar: 4 allspice peas, 1 tsp. mustard seeds.

  Prepare the marinade by adding vinegar, sugar and salt in the required proportions to boiling water. Pour the boiling marinade into the jars of cucumbers and seal them with lids. Let cool wrapped in warmth.

  Ready preserves can be stored even at room temperature.

  Report a recipe error

  Personal impressions of the recipe:

  Delicious crispy cucumbers for the winter? This recipe is easy to make!
  This is not the first time I have used this recipe for pickling cucumbers - I like that everything is simple and you can do without sterilization. The cucumbers are rich in flavor and crispy. In general, the snack is what you need! Great as an addition to various dishes during dinner!

  As you know, white cabbage spreads around itself quite bad smell. To prevent the appearance of this smell, you need to put the sky in the pan with boiling cabbage...

  To make herring and onions more tasty, the onions need to be pickled. To do this, take equal parts of water and vinegar, add sugar to the resulting mixture and stir well.

  An open jar of pickles will last longer if you add 0.5 tsp to the brine. mustard (or 1 tsp). At the same time, the taste of pickled cucumbers will improve.

  For colored glaze, you can use natural dyes. The red color of the products is given by beets, orange by carrots, yellow by orange juice, green by parsley, brown by…

  Excess salt in any soup will quickly be absorbed by the pieces. raw potatoes or slices fresh apple. Add them to the broth and leave to simmer for ten minutes over low heat. Afterwards, remove with a slotted spoon. E...

  To make boiled vegetables more tasty, add a piece of sugar or two to the water during cooking.

  To ensure that green peas retain their beautiful color during cooking, add a little sugar to the water.

  Calorie content of products possible in the recipe. Crispy pickled cucumbers for the winter without sterilization

  Crispy cucumbers for the winter without sterilization

  I have never seen such a recipe for crispy pickled cucumbers for the winter without sterilization on the Internet. There are many similar recipes, but there is no one like this one. There is one secret, or rather two, that makes the taste of these cucumbers simply unforgettable, spicy and simply amazing. I think you will definitely enjoy preparing cucumbers this way, it is very simple, and even more so without sterilization.

  Ingredients:

  For a liter jar:

  • Cucumbers;
  • horseradish root;
  • garlic - 2 cloves;
  • dill - 1 umbrella;
  • tarragon - 2 sprigs;
  • Bay leaf- 2 pieces;
  • red hot pepper - 0.5 pods;
  • black peppercorns - 3 pieces.

  Salt, sugar and vinegar 9% - 2 teaspoons each.

  Step-by-step recipe for crispy pickled cucumbers for the winter without sterilization

  1. Pour over the cucumbers cold water, and leave for several hours, then rinse the cucumbers and trim the ends.
  2. Place peeled garlic cloves, an umbrella of dill, finely chopped hot pepper, black peppercorns and tarragon sprigs with horseradish root at the bottom of a sterilized jar. Use horseradish root, not leaves and tarragon - these two ingredients will make crispy cucumbers for the winter without sterilization simply unforgettable.
  3. Boil water and pour boiling water over the cucumbers twice, leaving for 10 minutes.
  4. For the third time, pour the water from the cucumbers into a saucepan, add sugar and salt and bring to a boil. Add vinegar directly to the jar, pour boiling marinade over it and roll up the lid.
  5. Wrap upside down in a blanket until cool.

  Crispy cucumbers for the winter without sterilization will remind you of the summer warmth, its bright colors and aromas.

Recently, a friend brought me 2 large bags of cucumbers. I had to urgently get a recipe for canned cucumbers from the stash. Moreover, the recipe had to be as simple as possible, considering that I have a one and a half year old child constantly spinning under my feet.

It's been two years since I've done any conservation work. I stopped canning when I found out I was pregnant. Did not want once again rushing around in the kitchen.

This year it turned out that all my knowledge had to be restored in memory. I received a large number of cucumbers as a gift. It would be a pity if such goodness, hand-grown by my friend’s mother without a single chemical additive, was lost.

My husband really likes this cucumber recipe. They turn out slightly sweet, crispy and very tasty. Now, thank God, there are no problems with finding bunches of old dill, horseradish and cherry leaves on the market. So why not pamper your husband and child with homemade preparations in winter?

I'll describe the recipe for one liter jar. If you plan to seal the cucumbers in jars of a different size, increase or decrease the proportions according to the size of your container.

Ingredients

bay leaf – 2 pcs.

dill umbrella (preferably older) – 1 pc.

salt – 1 tbsp.

sugar – 1 tbsp.

vinegar – 1 tbsp.

I pre-soaked the cucumbers in a large container for several hours. I usually do this for 4 hours, no less. The cucumbers then turn out crispier.

I then washed and dried the jar and lid well. I took a jar with a screw-on lid, but this is not at all important.

I put spices at the bottom of the jar (horseradish, dill, bay leaf, cherry leaves, black pepper, garlic). I cut the garlic into 4-6 pieces, since my clove was large.

Then I washed each cucumber well under running water and cut off the tails. Very little. This is not necessary. My cucumbers just weren’t the nicest or freshest, so I cleaned them this way.

I placed the cucumbers in the jar as tightly as possible, one inside the other, so that more could fit.

Sprinkled sugar and salt on top.

Filled the jar with boiling water to the rim and covered it with a lid.

After the jar had stood for 5-7 minutes, I poured the brine into a saucepan and put it on the fire. Add 50 grams of water to the brine, since during the boiling process some of the brine evaporates and next time there may not be enough. The brine brought to a boil was again poured into the jars. And after 5-7 minutes I poured it back into the pan for boiling.

Before pouring brine into the cucumbers for the third time, I added a tablespoon of vinegar to the jar.

The third fill is the last. I rolled up the jar and set it upside down to cool. If the jar is closed correctly, the brine will not ooze out. If something is wrong, the lid needs to be tightened.

These beautiful cucumbers now stand in my pantry, waiting in the wings.

Bon appetit!

To receive the best articles, subscribe to Alimero's pages.

A friend called me today and said: “Urgently give me the recipe for pickled cucumbers, without sterilization only! I don’t want to bother with scalding jars, I’m afraid!” Well, I don’t feel sorry if a person asks. I have such recipes! And today I will be happy to share them with you.

I will also reveal some secrets: how to pickle cucumbers without sterilization so that they are stored well and do not explode. And what to do if, despite all the precautions, the brine still becomes cloudy. To be fair, it must be said that this happens extremely rarely. But we still must be prepared for any situation in order to meet it fully armed. So let's get started.

Pickled cucumbers without sterilization - recipe for 3 liter jar

Ingredients (based on one 3 liter jar):

• 1.5-1.8 kg of beautiful cucumbers with pimples;
• 1-2 pcs. dry dill with umbrellas;
• Half a horseradish leaf;
• 3-4 cloves of young garlic (or 1-2 cloves of regular garlic);
• 2-3 pcs. cherry, black currant or oak leaf (optional);
• 0.3-0.5 pcs. hot red pepper (also optional if you like it spicy).
• For the marinade (for one three-liter jar):
• 1.5 liters of clean drinking water;
• 3 tbsp. l. coarse salt (without slide);
• 3-4 tbsp. l. Sahara;
• 60 ml vinegar (9%);
• 1-2 pcs. bay leaf;
• 5-6 black peppercorns.

what kind of cucumbers to take

One of the most important conditions is that the cucumbers must be perfect: beautiful, even, fresh, small size, with pimples. Smooth greenhouse ones will not work! A little damaged - even more so. Since we will be rolling cucumbers without sterilization, we need Special attention pay attention to their quality.

how to prepare them

Also, cucumbers must be cleanly washed. There should not be a drop of earth or dirt left anywhere. If you have time, it is better to pre-soak the cucumbers in very cold water for a couple of hours. Then they will turn out crispier and without voids inside.

about dishes and lids

The second condition is the cleanliness and quality of the jars and lids. Banks must be washed hot water, it’s better to use soda, then scald with boiling water. Or pour boiling water over it for a short time and then pour it out. We also scald new, clean lids with boiling water.

We have prepared the dishes, now let’s directly prepare the pickled cucumbers without sterilization:

1. Place a pan of water for the marinade on the stove and let it heat up. In the meantime, cut off the “noses” and “butts” of the cucumbers.
2. At the bottom of each jar we put dill umbrellas and half a horseradish leaf. Or you can divide the horseradish in half again and put the second part on top when we fill the jars with cucumbers. You can also alternate the cucumbers with dill and horseradish stems, placing them in a jar.
3. Next, add the cucumbers. First, we will place them vertically, and closer to the neck of the jar we can place them horizontally so that more cucumbers can fit. Add hot pepper (optional).
4. When the water in the pan boils, pour it into jars with cucumbers, cover with lids and leave for 15 minutes. Then carefully pour the water back into the pan. To do this, it is convenient to use a special lid with holes. Be sure to handle the jars with a towel or oven mitts to avoid getting burned. Although the water in them has cooled slightly, it is still hot.
5. Bring the water in the pan to a boil again and pour it over the cucumbers in the jars. We leave, as you may have guessed, for the same 15 minutes. Next, pour the water into the pan again. And put the peeled and washed garlic cloves into the jars.

Preparing the marinade:

1. Heat the water, dissolve salt and sugar in it, add bay leaf and peppercorns.
2. At the very end, add vinegar, stir well and pour the boiling marinade into jars.
3. Screw on the lids. If the covers are ordinary, we do this using a special key. If they are screw-on, then screw them in very tightly.
4. Let's turn the jars over and check if air comes out of them. If you hear even the slightest hissing, return the jar to its original state and tighten the lid. Or exchange it for another one and roll it up again. Perhaps you got a defective lid, the rubber band is coming off somewhere, because of this the jars will not be airtight and may become cloudy and even explode. It's better not to take risks.
5. After we roll up all the jars, turn them over, cover them with something warm and leave them until they cool completely.

It is better to store pickled cucumbers prepared without sterilization in a cool place.

Not everyone likes to roll cucumbers in large jars, like my friend. Personally, I prefer liter jars. Perhaps you too. So I’ll share one more with you good recipe. It is very tasty, and we will enrich it with other vegetables besides cucumbers.

Easy recipe for a liter jar

Ingredients (based on one 1 liter jar):

• 0.5 kg of small cucumbers (about 10 cm long);
• 1 medium sized onion;
• 1 medium sized carrot;
• 1 clove of garlic;
• 1 sprig of parsley;
• 1 small dill umbrella;
• 1 tsp. vinegar essence (or 7 tsp 9% vinegar).

Marinade (based on two liter jars):

• 1 liter of drinking water;
• 1 tbsp. l. coarse salt (heaped);
• 2 tbsp. l. sugar (without a slide);
• 4-5 pots of black pepper;
• Optional – 1 clove bud, cherry leaf – 1-2 pcs.

Preparation:

1. Wash the cucumbers thoroughly and soak in cold (preferably well or spring) water for about two to three hours.
2. Wash the liter jars thoroughly with soda, pour boiling water, cover with lids and leave for 10 minutes. Meanwhile, peel the onions and cut them into half rings. Peel the carrots and cut them into cubes or strips. Peel the garlic and divide it into cloves. All vegetables, of course, must be well washed, including parsley.
3. Drain the water from the jars and put an umbrella of dill in each, then clean cucumbers, put chopped onions and carrots, a clove of garlic, and a sprig of parsley on top. Scald the lids for rolling with boiling water.
4. Then boil in a separate pan clean water(you can use melted water) and pour it over the cucumbers in the jars. Leave for 10 minutes, then pour the water back into the pan. Let's repeat this procedure again: boil, pour for 10 minutes, pour into the pan again.

Now you can prepare the marinade:

1. Add sugar and salt to a bowl of heating water and stir.
2. Then throw in peppercorns, cloves, and cherry leaves.
3. Bring water to a boil and pour it into the jars of cucumbers.
4. Then pour 1 teaspoon of vinegar essence (70%) into each jar.

Roll up the jars with lids, turn them over, wrap them up and leave to cool. However, if you want the cucumbers to be very crispy, then you don’t need to wrap the jars. Store the prepared pickled cucumbers in a cool place.

preparing melt water

If you are fond of melt water, it is also perfect for soaking cucumbers and for preparing marinade. Cucumbers made with melt water turn out amazingly tasty. The easiest way to make such water is to use drinking water. Pour water into plastic bottles, screw the lids on well and put them in the freezer overnight. In the morning, take it out, unscrew the caps and let it thaw at room temperature. It is best to place the bottles in the sink, as the water may spill a little during the thawing process. When the ice in the bottles has completely melted, you can soak and then pickle the cucumbers.

What to do if the brine in pickled cucumbers becomes cloudy

If you did everything correctly, this is unlikely to happen. After all, why does the brine become cloudy? Most often - due to the fact that the cooking technology is broken in some way. Perhaps the jars are of poor quality, there is a crack somewhere near the neck, so the seal is broken. Or the lids are of poor quality, the rubber comes off in places, and you forgot to scald them with boiling water. Or they were too lazy to fill the jars of cucumbers with boiling water twice before pouring the marinade into them.

Perhaps the lids were not screwed tightly enough, or the cucumbers were not washed well, or there was dirt left somewhere. Or they didn't put in enough vinegar. Use finely ground or iodized salt. There can be many reasons.

Question: can cucumbers be saved? I answer: you can! How to do it? The main thing is that the lids are not swollen, otherwise such cucumbers are only suitable for the trash.

In all other cases, the algorithm is simple:

1. Open the lids, take out the cucumbers, rinse them with boiling water or very hot water.
2. Rinse the jars again and scald with boiling water.
3. Let's put cucumbers in them.
4. Then boil clean water, pour it into the jars for about 5 minutes, then pour the water into the pan and prepare a new marinade. You can add citric acid to the marinade instead of vinegar. It has already been noticed that cucumbers with citric acid They become cloudy extremely rarely.
5. Pour the marinade into jars and roll up the lids, scalded with boiling water. We make sure that the seaming is airtight and the jars do not “hiss” when turned over. That's all! I hope that this time everything will be fine and the brine will not become cloudy.

As you can see, preparing pickled cucumbers without sterilization is easy and simple, much faster and more enjoyable than with sterilization. I hope my recipes and tips will be useful, and you will enjoy delicious and crispy cucumbers with your whole family more than once. Enjoy your meal!

When the canning season is in full swing, the question arises of how to roll cucumbers for the winter. One of the elementary and quick ways– do without sterilization. This way, you don’t need to work with the jars first, and the seaming turns out quite tasty. Below we will present several types of canning cucumbers without sterilization.

Delicious crispy cucumbers

This method is intended for 1.5-liter jars, into which about 700 ml of water will be poured.

Ingredients for canning:

• medium-sized cucumbers – 15 pcs.;
• 2 bay leaves;
• about 5 black peppercorns;
• green leaves for preservation;
• dill umbrellas – 2 pcs.;
• a couple of cloves of garlic;
• sugar and salt - 30 g each;
• vinegar – 40 g.

Canning steps:

1. First, you need to put water on the stove to boil it. At this time, you can start cooking the cucumbers and rinsing the canning jars.
2. You need to put herbs (dill, leaves, bay leaves), garlic and pepper into the washed jars.
3. Washed cucumbers should be placed or placed in a jar.
4. It is better to place the jars on a metal surface, then pour boiling water over everything, cover with lids and leave for about 15 minutes.
5. After 15 minutes, pour the water into a container and boil it again.
6. While the water is boiling, pour the rest of the ingredients into the jars.
7. When the water has boiled, you need to pour it over the cucumbers again and close the jars with iron lids.
8. When the jars are closed, they should be placed in a prepared place. Place them upside down so that the jars stand on the lids, cover with a blanket or winter jacket.

Leave the preservation in a warm place for about 24 hours.

Fast and easy way

Previously, cucumbers were salted. Thanks to the fermentation effect, they could stand all winter. This recipe was called “country style,” but it was bad because the cucumbers took about 4 days to cook. The method given below is in no way inferior in taste, and is prepared many times faster.

Peach compote is a fragrant storehouse of vitamins

Ingredients for preparation (proportions for 3-liter containers):

• cucumbers – 1.5-2 kg;
• chili pepper – 1 pc.;
• a few leaves for preservation;
• dill flowers with stem – 2 pcs.;
• salt – 30 g;
• sugar and vinegar - 15 g each;
• one medium head of garlic.

For spices you will need:

• dried cloves – 6 pcs.;
• six black peppercorns;
• coriander and mustard seeds - 0.5 tsp each;
• several cumin seeds – 2-4 pcs.;
• juniper – 3 pcs.

Preservation of cucumbers:

1. You should put the cucumbers in water for about 2 hours.
2. The jars and lids need to be washed and filled with boiling water. They should stand like this for 5 minutes.
3. Rinse all ingredients well.
4. When the cucumbers have steeped, you should cut off the tails and stuff them tightly into the jar, but leave a small space for herbs and spices. Chili pepper should be added along with the cucumbers.
5. Now you need to bring the water to a boil and pour it into containers. Leave the cucumbers for 10 minutes. After this, pour out the water and boil new water to refill the cucumbers. Leave again for the same time and drain everything.
6. Now you should put the leaves in the jars, pour in the rest, and also pour in the vinegar. When everything has already been put into jars, pour boiling water over them and screw on the lids.
7. Turn over and place lids down.

Spicy cucumbers (per liter jars)

The taste of these canned cucumbers is quite unique. The preservation turns out piquant, crispy and very tasty.

Preserving hot peppers for the winter

For cooking you will need the following products:

• cucumbers for pickling – 1 kg;
• a pair of bay leaves - 2 pcs.;
• two cloves of garlic;
• one sweet bell pepper;
• dill color – 2 pcs.;
• vinegar and sugar - 50 g each;
• salt – 20 g.

Preservation stages:

1. First, you should rinse the jars with lids, as well as all the ingredients.
2. Place bay leaf, bell pepper, cut into rings or pieces, garlic and dill into a liter jar.
3. Place the cucumbers tightly. It is better to cut off the tails from them first.
4. Now you can start preparing the brine. To do this, you need to pour a liter of water into a saucepan, add salt and sugar, and boil.
5. Pour vinegar and boiling brine into a jar of cucumbers.
6. The brine should fill the jar to the very top. When finished, cover the neck with a lid. Leave to infuse for 5 minutes.
7. The brine is poured back into the pan, brought to a boil and poured into the jar. After this procedure, you can screw the lid on the jar.
8. Canned cucumbers must be turned over and placed with the lid down, covered with a blanket. In this state, preservation lasts until the next day.

Preservation should be stored at room temperature. All ingredients in the recipe are indicated per liter jar.

Pickled

Products for preparation without sterilization:

• cucumbers – 4 kg;
• a glass of sunflower oil;
• 2/3 cup vinegar;
• salt – 80 g;
• a glass of sugar;
• about 8 black peppercorns;
• large head of garlic.

Method for preparing pickled cucumbers:

1. It is necessary to wash the cucumbers and cut them into medium pieces or strips (size as desired).
2. Place the cucumbers in a saucepan. Add chopped parsley and pour a glass of oil over it, adding vinegar. Add salt, sugar and pepper. Peel the garlic and cut into slices or cubes, add to the cucumbers.
3. The prepared mixture should be infused for 5 hours. During this time, the cucumbers will begin to release their juice and marinate. You can stir everything periodically.
4. In the meantime, you can rinse the jars and lids. This amount yields approximately 8-10 cans with a capacity of 0.5 liters.
5. After 5 hours, the jars should be filled with cucumbers. The marinade that remains in the pan must be brought to a boil and boiled for about 3-5 minutes. Pour into all containers and close the jars with lids.
6. Now you can turn the jars upside down and, having previously wrapped them in a blanket, leave them to cool in this position.

Sterilization of jars is the key to successful preservation

Pickling cucumbers by fermentation

Cucumbers preserved in this way acquire a spicy taste and aroma and are stored for a long time. The most important thing is to use clean water, preferably spring water. Cucumbers must be fresh, no more than 15 cm long. Fermentation time cannot be shortened.

For 1 three-liter jar you will need the following amount of products:

• fresh strong cucumbers - 2 kg;
• salt - 2 heaped dessert spoons;
• black pepper - 12 pieces;
• garlic - 3 cloves;
• bay leaves - 2 pcs.;
• currant leaves - 2 pcs.;
• oak leaves - 2 pcs.;
• fresh dill - 20 grams;
• dried dill seeds - 5 grams;
• water - 1 liter.

Pickling:

1. Boil water with salt.
2. Pour cucumbers for 1 hour ice water, then rinse.
3. Chop the garlic, chop the dill.
4. Place currant, oak and bay leaves, pepper, and dill seeds into clean jars.
5. Place the cucumbers as tightly as possible, covering the layers with dill and crushed garlic.
6. Pour cooled water and salt into the jars, without adding about 2 cm to the brim, cover with a thick cloth and put in a dark, cool place for 5 days.
7. If everything is done correctly, the fermentation process will begin - the cucumbers will ferment and the water will become slightly cloudy. Films and mucus must be removed from the surface of the brine every day.
8. After five days, the turbidity will settle to the bottom, clean brine must be carefully drained from the jars, rinse the cucumbers several times with water and refill with the same brine.
9. Close the jars with airtight lids.

The most delicious recipes cucumbers for the winter are sought after by chefs all over the world, as the original taste of cucumber encourages them to try new ways of preparing vegetables. Recipes for preparing pickled cucumbers (hot and dry method, in barrels and jars), with marinade (from vodka, acetic acid, tomato paste, ketchup), as part of an appetizer - salad for the winter.

It is very difficult for inexperienced housewives to navigate the large quantities recipes for preparations for the winter, so our article presents a selection of the most delicious and popular methods. And numerous tips will save you from difficulties and possible errors during the cooking process.

How to pickle cucumbers so they are crispy

These simple secrets will help make pickled cucumbers crispy and tasty.

Recipe for the most delicious pickled cucumbers for the winter with photos

• 1.5 kg of cucumbers;
• 2 tbsp. spoons of salt;
• 2 tbsp. spoons of granulated sugar;
• a couple of black peppercorns and allspice;
• 1-2 garlic cloves;
• 2 tbsp. spoons of vinegar 9%;
• a piece of hot pepper;
• greens (dill umbrellas, currant and horseradish leaves);
• onions or bell peppers can be added as desired.

Step by step recipe:

1. The cucumbers are washed and sorted. You should choose dense, rich green fruits with pimples.
2. Vegetables are poured with cold water and left for 2-3 hours. The water should be changed every 30 minutes.
3. Pre-made jars sterilize in the oven, microwave, over steam, on a stand or in the opening of the kettle.

Advice! It is easiest to carry out this procedure in the oven, since several pieces can be sterilized at once.

1. The lids should also be boiled.
2. Garlic cloves, peppers and herbs are placed at the bottom of the jar.
3. Next, the cucumbers are placed in the container, it is recommended to place the bottom layer standing, the subsequent ones - as it turns out.
4. The fruits are covered with cherry or horseradish leaves on top.
5. Boiling water is poured into containers with cucumbers and covered with lids, then left for 10 minutes.
6. The liquid is poured into a saucepan and salt and sugar are poured into it, stirred, and allowed to boil.
7. Fill the jars with the resulting marinade almost to the top and add 2 tbsp to each container. spoons of 9% vinegar, then roll them up.
8. Next, the jars are turned over, wrapped in a blanket and wait to cool.
9. When the jars have cooled completely, they are transferred to a cool room for further storage.

Watch the video! Recipe for crispy pickled cucumbers for the winter

Recipe for cucumbers with chili ketchup - you'll lick your fingers

This recipe can be considered quite young, since quite recently ketchup began to be used as an additional component in homemade preparations. Spicy cucumbers prepared in this way immediately gained many fans.

Ingredients for 1 liter of marinade:

• 200 grams of chili ketchup;
• 1 glass of vinegar 9%;
• 1 cup of sugar;
• 2 large spoons of salt;
• Bay leaf, parsley, dill, peppercorns, garlic cloves can be added to taste;
• The number of cucumbers is arbitrary, as many will fit in the jar.

Recipe:

1. To preserve cucumbers for this recipe, you should choose small-sized fruits. They are pre-soaked for 3-5 hours in cold water to make them crispier.
2. Place the vegetables in jars and pour hot water for 1 minute. After which the liquid is drained.
3. The water should be boiled again and poured into the jars, left for 3 minutes. Then drain the liquid into the pan.
4. This way you can calculate the volume of marinade and the proportion of salt and vinegar that will be required for this amount of water.
5. Salt, sugar, ketchup, peppercorns, bay leaves, dill, currant, cherry and horseradish leaves are added to the drained water. After the brine boils, add acetic acid and boil for another 1 minute.
6. Chopped garlic cloves are added to jars with cucumbers, and then the marinade is poured in and the lids are closed.

Recommendation! The twisted jars should be cooled immediately in a bowl of cold water. You need to place the jars very carefully, allowing them to get used to the cold so that the jar does not crack. This procedure is carried out to ensure that the cucumbers remain crispy and tasty throughout the entire storage period.

Watch the video! Crispy cucumbers with chili ketchup

Salted cucumbers with aspirin or citric acid

Salty sweet cucumbers cooked according to this recipe will become a favorite dish for the whole family. The taste of this preparation has a certain zest. The fruits are not spicy, but tasty and crunchy.

The ingredients for preparation are taken per 1 three-liter jar.

Components required for preservation:

• cucumbers 2.5 kg;
• water 1 liter;
• currant leaves – 7-10 pcs;
• garlic cloves – 3-4 pcs;
• dill greens 30-40 g;
• salt – 1 tbsp. spoon;
• sugar – 2 tbsp. spoons;
• ground black pepper 1 pinch;
• black peppercorns – 7-10 pcs;
• citric acid (on the tip of a knife);
• aspirin 2 tablets;
• bay leaf – 4-6 pcs.

Attention! Allergic reactions, stomach or intestinal ulcer, functional disorders kidneys - if you have these diseases, you should not use aspirin as a preservative; it should be replaced with more harmless citric acid.

Step-by-step cooking instructions:

1. Wash dishes and food thoroughly. Cans and lids for blanks are used only after sterilization in the oven, microwave or in water or over steam.
2. Dill and currant leaves should be washed and doused with boiling water, then placed on the bottom of the jar.
3. Wash the cucumbers, trim the ends on both sides, and place in a jar.
4. Pour boiling water over the cucumbers and leave for 20 minutes.
5. The marinade is prepared separately. To do this, boil water in a saucepan and pour salt, sugar, and bay leaf into it. The mixture is boiled for 5-7 minutes. The liquid from the cans is drained into the sink using a special lid with holes.
6. Add chopped garlic, black peppercorns and allspice, ground black pepper to the cucumbers. Add aspirin and citric acid.
7. The hot marinade is poured into jars of cucumbers and sealed.
8. The jars are stored upside down for a day, well wrapped in a blanket. Then, storage of containers should be carried out in the basement or cellar.

Watch the video! Preserving cucumbers without vinegar, recipe with aspirin

The most delicious pickling of cucumbers (without vinegar)

Vinegar is often used to preserve food for the winter, but even without adding it you can get tasty and crispy cucumbers. It will take 5-6 days to prepare this preparation. The vegetables will taste excellent. It will be difficult to distinguish cucumbers from barrel cucumbers, and the likelihood of them turning sour is completely eliminated.

For a couple of three-liter jars you should take the following amount of ingredients:

• cucumbers 4 kg;
• water 5 l;
• salt 250 gr;
• cherry leaves 10 pcs;
• black currant leaves 20 pcs;
• oak leaves or walnut 5 pieces;
• dill 5 umbrellas;
• horseradish leaves 3 pcs.

Recipe:

1. Place the washed and soaked cucumbers in a pan, add greens to them and pour in a salty solution. The mass is covered with a plate and pressure is placed on top; it will be enough to take a three-liter jar filled with water. Leave for 2-5 days.
2. When the vegetables taste good lightly salted cucumbers, you can begin further conservation.
3. The brine is poured into a separate container. And cucumbers without greens are placed in pre-prepared, sterilized jars.
4. Bring the drained brine to a boil and pour it into jars with cucumbers. Leave for 10 minutes and repeat the procedure again.
5. After this, the jars are rolled up and left to cool upside down, covered with a warm towel.
6. The cooled jars are put into a dark, cool room for further storage.

Watch the video! Pickled cucumbers for the winter without vinegar

Korean cucumber salad

To those who love spicy dishes, you will definitely love this carrot and cucumber salad with Korean seasoning. For preservation, you should choose small cucumbers; it is recommended to remove the skin from overripe fruits.

To prepare 6 liters of stock you will need:

• cucumbers – 4 kg;
• carrots – 1kg;
• sugar – 200 gr;
• sunflower oil – 200 ml;
• vinegar 9% - 200 ml;
• salt – 100 g;
• garlic – 30 g;
• Korean spices – 15 gr.

Preparation:

1. Cucumbers, previously soaked and washed, should be cut into quarters and placed in one container.
2. Washed and peeled carrots should be chopped on a Korean carrot grater and added to the cucumbers.
3. Sunflower oil is mixed with sugar and vinegar, salt, and Korean seasoning are added to the mixture.
4. The resulting marinade is poured over the vegetables and chopped garlic is added to them. The mass is stirred and left for 5 hours in the refrigerator.
5. All components and sliced ​​cucumbers transfer to dry, clean jars and sterilize in boiling water. It is enough to leave half-liter jars for 10 minutes, and liter jars for 15-20 minutes.
6. Until the jars cool down, they should be wrapped in a blanket or blanket.

Watch the video! Korean cucumber salad

Winter salad with cucumbers in mustard

Mustard is used by many housewives when canning cucumbers, since this component adds strength and crunch, and also gives the fruit an interesting flavor and color. To prepare one liter jar of the preparation, you need to take:

• cucumbers – 0.6 kg;
• salt – 20 g;
• sugar – 20 g;
• vinegar – 20 ml;
• garlic – 10 g;
• dry mustard – 10 g;
• ground black pepper – 3-5 g;

Canning recipe:

1. The fruits are poured with water and left to infuse for a couple of hours. Next, cut the cucumbers into 4 halves. The chopped vegetables are sprinkled with salt and left for several hours; they should be stirred periodically.
2. To the cucumbers you should add a marinade made from vinegar, sugar, mustard; chopped garlic and ground pepper are also added to it. Mix everything and leave for 1.5 hours.
3. After the time required for pickling has passed, the cucumbers are transferred to jars and filled with the released juice. The containers are covered with lids and sterilized in a container with boiling water for about 20 minutes.
4. After this, roll up the jars, cover them and leave to cool.

Watch the video! Cucumbers with mustard for the winter

Assorted cucumbers and tomatoes for the winter - prepared with vinegar essence and aspirin

IN this recipe preservative – vinegar essence and aspirin. These two components are quite well known and are widely used in the manufacture of preparations for the winter. There is no need to sterilize the jars.

The main advantage of a marinade with vinegar essence and aspirin is that the vegetables do not turn out sour.

Opening a jar of canned vegetables in winter, the whole family will be pleasantly surprised delicious cucumbers in a clear marinade. You can eat the fruits as usual, or add them to salads, or prepare the first and second courses with the addition of these vegetables.

Using this simple and reliable recipe, you will need the following components for a three-liter jar:

• 20-25 cucumbers;
• 3-4 small tomatoes;
• 3-4 cloves of garlic;
• 6-7 dill umbrellas;
• half a horseradish leaf;
• 4 blackcurrant leaves;
• 7-8 pcs cherry leaves;
• 1 sprig of tarragon;
• 10 pieces. black peppercorns;
• 3-4 pcs. allspice peas;
• hot chilli pepper - to taste;
• 5 clove buds;
• 3 large spoons of salt;
• 2 large spoons of sugar;
• A little more than half a teaspoon of vinegar essence 70%;
• 2.5 aspirin tablets;

Reference! About 1.5 liters of water are needed to prepare marinade for a three-liter jar.

Recipe:

1. Cucumbers should be washed thoroughly, placed in one container and added to it cold water, leave the vegetables for 4-5 hours. This measure will help the fruits remain crisp during long-term storage.
2. Vegetables are washed with running water and the ends are cut off. On the tail side, the edge should not remain bitter.
3. Dill, leaves, tarragon are washed and doused with boiling water, the greens are left in it for about a minute, after which they are pulled out.
4. The garlic should be peeled.

Advice! You should not add too much garlic to the preparation, as it helps soften the fruit.

1. Wash the tomatoes and make 3 holes near the branch attachment point using a toothpick. You don’t have to add tomatoes, but for better preservation and to impart certain taste to cucumbers, it is recommended to use them. Tomatoes contain natural acid, which is also required for better preservation preparations for the winter.
2. You should also prepare pepper, salt, sugar and acetic acid.
3. Place a horseradish leaf on the bottom, then the rest of the leaves and dill. Greens should be laid out in three layers: bottom, top and middle. The content should be divided into three parts.
4. Peppers are laid down. Capsicum hot peppers are added to taste. It is recommended to cut a piece of 1.5-2 cm in size from the whole pod.
5. The fruits are laid out in layers, which are sprinkled with garlic cloves.
6. Place greens and tomatoes in a second layer in the middle.
7. After which, again there are cucumbers and garlic, then a couple of tomatoes and herbs.

Advice! You should leave some space for salt and sugar, which are also poured into the jar in the required volume.

1. One and a half liters of water are placed on the stove to warm up. The required volume can be boiled in a kettle.
2. Fill the jar with boiling water to the very top and cover the contents with a metal lid, sterilized in advance, and leave for 5-7 minutes.
3. The metal lid is removed and a plastic one with holes is put on. Pour the brine into the prepared pan and put it on the fire, bring to a boil. Leave to simmer for 1-2 minutes.
4. The kettle is also set to boil, since additional water will be needed.
5. The aspirin tablet is crushed. Add 2.5 tablets to a three-liter jar, they are poured into the jar from above
6. The boiling brine is poured back into the jar.
7. Add essence.
8. The container is closed with a metal lid, which is screwed on with a special seaming machine.
9. Before it cools completely, turn the jar over and cover it with a blanket.
10. After the containers have cooled, they are placed as usual and stored in a cool, dark place.

This workpiece can be stored long time, after a year or two taste qualities cucumbers will remain.

The cucumbers will be quite salty with a sweetish-sour taste. Vegetables will remain crisp for a long time. The brine will also taste good and remain light and transparent. It can also be used as food if desired.

Watch the video! Preparations for the winter. Assorted cucumbers and tomatoes

In contact with